Cooking with food intolerances

Stew January 29, 2012

white sweet potato

orange sweet potato




stew beef


tomato paste (optional)

sea salt and pepper to taste

I want the broth of stew to be flavorful and thick but it’s hard to find safe beef broth and the gluten-free flours don’t really do a good job of thickening the broth anyway, so I came up with a solution. I cut up sweet potatoes, celery, onion, carrots, and garlic, and boil until tender. Then I throw them in the blender with some water to puree them. Sometimes I add one of the small cans of tomato paste as well. That is the base for the stew. Then I brown stew meat, and throw in cubed white sweet potatoes, and diced carrots. Add water as necessary to adjust the “thickness” of the base. And cook it all in the slow cooker for 8 hours on low. Then my kids can’t pick out the onions and celery that they “don’t like” and they get lots of vegetables.  And best of all, my family loves it (except my daughter who can’t have beef!).


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